Jalebi recipe

 

COMPOSITION OF JALEBI;

all-purpose flour, 3 cups

50 g of corn flour

2 cups of hung curd

Baking soda, 1 1/2 sprinkle

0.5 cups ghee

Sunflower oil, 2 cups

sugar, 3 cups

water, 3 cups

five-strand saffron

4 drops of rosewater

1/2 teaspoon of green cardamom powder

1/8 teaspoon of food-grade colouring

JALEBI MADE SIMPLE;

Step 1: Prepare the batter for the jalebis and allow it to ferment overnight

Combine all-purpose flour, cornflour, and baking soda in a bowl to prepare this simple Jalebi recipe. Now combine the aforementioned mixture with the ghee and food colouring. Add hanging curd and water to form a thick batter. Mix thoroughly until the mixture has a thick but slightly fluid consistency. Set it aside to ferment for 8–10 hours. This step is crucial to giving Jalebi its distinctive "khatta" flavour. Water in a pan should be heated over a medium flame to create the sugar syrup. When the sugar is added, stir it in thoroughly. The syrup should be simmered until it is the consistency of one thread. Add rose essence, cardamom powder, and saffron. firmly stir to the final sugar syrup should be made. The jalebis will be soaked in this to give them their distinctive sweetness.

Deep fry the jalebis in Step 2.

Oil for deep frying should now be heated in a pan over a medium flame. Make a small hole in the muslin cloth and insert the jalebi batter. To produce jalebis, you can even use a squeezy bottle (a ketchup bottle with a little nozzle on top). Simply squeeze the muslin cloth to form concentric circles at this point. Make flawless circles by moving from the centre to the outside. Jalebis should be fried until they have a crispy texture and a golden colour.

Step 3: Serve the Jalebis after soaking them in sugar syrup

 

Jalebis should be soaked in warm sugar syrup for 3–4 minutes. Make sure the sugar syrup is warm, not boiling hot, otherwise the jalebis will go limp. If you want the jalebis to stay crisp, don't soak them for a very lengthy time. Now take the jalebis out of the syrup and set them on a dish covered with foil or butter paper. Serve the jalebis hot, heated, or at room temperature with creamy Rabri and garnish with silver foil, if desired. Note: Adding a little ghee to the batter can give your jalebi the ideal scent and make it much more delectable. Don't forget to ferment the batter overnight for the crispy Jalebi.

Tips;

Having the proper Jalebi batter consistency is the most crucial step in preparing Jalebi at home. It shouldn't be overly thin or heavy.

The Jalebi batter traditionally ferments in warm conditions for 10 to 12 hours. However, you must ferment it for 24 hours if you reside in a cold climate.

Make sure the flame is kept low while frying the jalebis. It won't be fully cooked inside due to the high heat. Additionally, this will give you plenty of time to form your jalebis to perfection.

Combine all-purpose flour, corn flour, and a little turmeric to make Instant Jalebis. Then, combine water and curd with it, whisking vigorously in one direction to create a smooth batter.